16
17
1. Combine all ingredients except oil in a large bowl, tossing lamb to make
sure it is evenly coated.
2. Cover bowl with plastic wrap and allow lamb to marinate in the refrigerator
for 2 hours and then 1 hour at room temperature.
3. Preheat a Cuisinart
®
Griddler fitted with the grill plates and in the closed
position, to High. When preheated, brush plates with oil. Grill lamb until it
reaches desired doneness, about 6 minutes per side for medium-rare.
4. Allow lamb to rest for 5 minutes and serve.
Nutritional information per serving:
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Black Peppercorn and Herbed Yogurt Dip
This dip makes a great addition to any crudités platter.
Feel free to swap the herbs for whatever you have on hand.
Makes about 1 cup (250 ml)
2
cups (500 ml) plain yogurt
1
teaspoon (5 ml) black peppercorns
1
tablespoon (15 ml) finely chopped chives
1
teaspoon (5 ml) finely chopped tarragon
½
teaspoon (2 ml) lemon zest
½
teaspoon (2 ml) kosher salt
1. Line a fine-mesh strainer with 1 to 2 paper coffee filters and position it
over a bowl. Fill the paper-lined strainer with the yogurt and drain in the
refrigerator overnight.
2. Between two pieces of wax paper, crush the black peppercorns with the
bottom of a heavy skillet. Add crushed pepper and remaining ingredients,
including strained yogurt, to a small bowl. Stir to combine and chill in
refrigerator until ready to serve. Adjust seasoning as desired.
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Raita
This classic Indian condiment is incredibly versatile; use as a dip for flatbreads,
a cooling agent alongside spicy dishes, or as a sauce for kebabs.
Makes about 1½ cups (375 ml)
2
cups (500 ml) plain yogurt
8
ounces (230 g) English cucumber, shredded and squeezed dry
2
garlic cloves, peeled and finely chopped
1
⁄
8
teaspoon (0.5 ml) ground cumin
large pinch kosher salt
1
tablespoon (15 ml) finely chopped fresh mint (about 25 mint leaves)
1. Line a fine mesh strainer with 1 to 2 paper coffee filters and position it over
a bowl. Fill the paper-lined strainer with the yogurt and drain for 1 hour.
2. Remove yogurt from liner and put in a bowl with remaining ingredients. Stir
to combine and chill in refrigerator until ready to serve. Adjust
seasoning as desired.
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Tzatziki
The Greek cousin of raita, this sauce benefits from time in the refrigerator
so the flavours can develop. For a thicker consistency, drain the yogurt
in the refrigerator overnight.
Makes about 1¾ cups (425 ml)
2
cups (500 ml) plain yogurt
8
ounces (230 g) English cucumber, shredded and squeezed dry
2
garlic cloves, peeled and finely chopped
1
tablespoon (15 ml) fresh lemon juice
¼
teaspoon (1 ml) lemon zest
large pinch kosher salt
1
tablespoon (15 ml) finely chopped fresh dill
1. Line a fine mesh strainer with 1 to 2 paper coffee filters and position it over
a bowl. Fill the paper-lined strainer with the yogurt and drain for 1 hour.
2. Remove yogurt from liner and put in a bowl with remaining ingredients. Stir
to combine and chill in refrigerator until ready to serve. Adjust seasoning as
desired.
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Chocolate Pretzel Frozen Yogurt
The combination of sweet and savory is what makes this
tangy dessert a real standout.
Makes 5 cups (1.25 L) [ten ½-cup (125 ml) servings]
4
cups (1 L) plain yogurt
1
cup (250 ml) granulated sugar
1
⁄
3
cup (75 ml) cocoa powder, sifted
pinch kosher salt
1
cup (250 ml) low-fat milk
½
teaspoon (2 ml) pure vanilla extract
1
cup (250 ml) chopped chocolate-covered pretzels
1.
Line a fine mesh strainer with 1 to 2 paper coffee filters and position it over
a bowl. Fill the paper-lined strainer with the yogurt and drain in the
refrigerator overnight.
2. In a large bowl, whisk the strained yogurt, sugar, cocoa powder, salt, milk
and vanilla together until the sugar has dissolved. Cover with plastic wrap
and refrigerate at least 2 hours or overnight.
3. Process in a Cuisinart
®
Ice Cream Maker according to the model’s
instructions. A few minutes before the frozen yogurt is finished, add the
chopped pretzels into the churning yogurt to fully mix.
4. The consistency will be soft and creamy, but if a firmer texture is desired,
transfer the frozen yogurt to an airtight container and freeze for at least
2 hours. Remove from freezer 15 minutes before serving.
Nutritional information per serving:
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